12.12.17.
Drinking:
Strawberry and Thai Basil Mimosa at ABCv
Root Renewal Freshly Squeezed Juice at ABCv
French New Yorker, David Victor Rose is one of those people that knows lots of New York’s hidden secrets. From living on the water in Bushwick in a Burning Manesque community, (yes there’s a canal there!), to now venturing out to the Hamptons three nights a week...

11.28.17.Dominic is one of the many Australians that are making their mark on the New York hospitality scene. In a past life, Dominic used to own a popular, grungy late night live music club in Melbourne called Yah Yah’s before making the leap across the Pacific to New York. Whilst staying with a friend in Fort Greene, one drunken...

11.13.17.Photo by Katie Jane Burton
For years, there’s been a growing, and at times controversial, movement in the wine world around natural wine. While the value of organic, local produce that is made with care is widely understood, with wine, the preference for organic, biodynamic and natural wines is both a matter of taste and also a deeper education about why these...

10.5.17.Over the past few weeks we've used this space to talk about how food businesses in
Brooklyn have managed to lessen their environmental impact by composting waste and getting meat from good farms. Before they can get to all that, they need to have actual restaurants and stores in which to serve us. That happens to be the first place these...

For Pooja Bavishi, entrepreneurship runs in the family. Her father is an independent businessman in the textile industry, and her mother has worked alongside him for as long as Bavishi can remember. Making the the jump from undergrad studies in North Carolina, to fair housing and social enterprise work in DC, to business school in […]

While many of us were reeling in the wake of Trump’s election, Liz Alpern decided to take action. “I realized,” she said, “when you don’t know what to do, do what you know how to do.” So Alpern, who recently co-wrote The Gefilte Manifesto a cookbook filled with the revamped traditional Jewish recipes she serves […]

9.21.17.
Melissa Tavss comes from a long line of ice cream and gelato makers. Back in the 1800s her family brought over some of the first gelato carts from Italy to Scotland. Initially starting out in fashion PR, a love of food and beverage soon saw her doing marketing for clients like Jack Daniels and Chambord. After enrolling at NYU...

9.20.17.
Known as much for giving great quotes as she is for her cooking, Diana Davila is a brilliant chef who really knows what Mexican cuisine is about. We took a few minutes to catch up with Diana ahead of October’s Taste Talks Chicago.
What was the biggest challenge opening your restaurant Mi Tocaya earlier this year?
To limit spending! What...

9.20.17.Perhaps you get an earful from a friend in PETA how terrible meat is for the environment. Maybe you've been reading yourself about who much methane cows contribute to the atmosphere, or how the world's food supply is inefficiently used to supply Americans with their hamburgers. And maybe this isn't exactly getting you to put down your steak knife;...

Maybe we Americans have the wrong idea about barbecues, and September, not July, is the ideal time for outdoor grilling. At least that's what it felt like during the Taste Talks All-Star Cookout on Sunday, in Williamsburg's East River State Park. With little humidity and temperatures barely passing 70, the fires burning at 12 different […]

When Dana Cowin sat down with Dan Barber for a "Fireside Chat" at Taste Talks Brooklyn—a sister festival to both Northside Festival and Brooklyn Magazine—on Saturday, she acknowledged that a talk about the chef's work to make food more sustainable and less wasteful food have been too dark. Instead, the former Food & Wine editor declared […]

9.9.17.The idea of teatime may conjure up a decidedly British image of manners and etiquette, but teapigs has been treating the United States to teas fit for the Queen since opening their Brooklyn office in 2014. Leaving behind the paper tea bags full of dusty stuff that we’re used to on this side of the pond, teapigs makes whole...

9.8.17.Mexico City-born Mateo Juarez is one of the many unsung heroes in the service industry who bear the grit and grime of it all with a kind of devotion that only the most diligent possess. After moving to New York in 2003, the now Bar Back and Chef at Holiday Cocktail Cocktail Lounge since 2015, and proprietor of Church...

9.8.17.Labor Day may have come and gone, but technically, you still have until September 22nd to finish crossing items off of your edible summer bucket list. So here’s where to engage in a final round of oyster slurping, ice cream licking and boozy popsicle cocktail sipping throughout NYC.
Indulge in Oysters on a Boat: There are a number of places...

9.8.17.“Quark is a quirky name,” admits Misha Dairy founder Kamilya Abilova. Falling somewhere between the texture and consistency of a thick strained yogurt and the savory, spoonable quality of a cottage cheese, quark has long been a staple in traditional diets throughout Central Asia and Europe. But when Abilova moved to from her native Kazakhstan to the US to...

9.6.17.Ignacio “Nacho” Jimenez, the head bartender at mescal bar Ghost Donkey, is one of those incredibly warm and friendly people who are without a doubt born for hospitality. Starting as a back waiter at PUBLIC thirteen years ago, Nacho previously ran the beverage program at The Daily, and in 2016 he moved to co-run the mezcal-heavy beverage program at...

9.6.17.Ahead of his cooking demo ‘How Burnt is Burnt?’, Taste Talks took a second to grill award-winning chef Timon Balloo on his food memories growing up to Chinese and Trinidadian parents, and what fans can expect when his SUGARCANE outpost opens in Brooklyn this fall.
In your mind, how burnt is burnt?
For me, ‘burnt’ is the bitter, acidic taste you...

9.6.17.When Greenpoint-based bakery Ovenly audited their garbage, they found that of the 70 pounds of garbage they produce daily, 60 pounds was organic waste. Co-founder Agatha Kulaga was not okay with sending that out to a landfill.
"In addition to creating joy through the baked goods we make, Ovenly also has social impact and sustainability goals," Kulaga said. "The amount...

9.5.17.
The weekend in taste we've all been waiting for has arrived! Whether you're going for the chicken and waffles brunch or our stellar talent line-up, be sure to grab your bib and a friend to gain the most of what we have to offer.
This Week
Tuesday 9.5 @ 7PM / TUESDAY SUNSET YOGA @ Rooftop Reds / tix
Wednesday 9.6 @ 6:30PM / WINE...

As America’s hottest test kitchen, Brooklyn has become an international epicenter of the food movement. The Future Food Expo at Taste Talks Brooklyn is one-of-a-kind exhibition that showcases the future of food products, companies, media, and innovators from both our home borough and around the world. The Expo will take place from 10am to 5pm […]